If autumn had a flavor, this Fall Chicken Salad would be it! Imagine crisp apples, juicy grapes, toasted pecans, tender chicken, and a vibrant, creamy dressing—all coming together in every irresistible bite. This dish is packed with seasonal colors, sweet and savory contrasts, and comforting textures. Whether you’re meal prepping, making a quick lunch, or hosting friends, this Fall Chicken Salad brightens up any table and truly celebrates everything we love about fall flavors.

Fall Chicken Salad Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this salad lies in its simplicity—every ingredient plays a special role in making the dish delicious, fresh, and full of texture. Let’s break down why these ingredients are essentials, not just additions!

Cooked chicken breast: The main protein—tender and satisfying, it holds the salad together. Rotisserie chicken works wonderfully for convenience!
Apple (such as Honeycrisp or Gala): Adds sweet crunch and a fresh, autumnal pop of color. Pick an apple that’s crisp and slightly sweet for best results.
Red grapes: Naturally juicy and a bit tart, these balance the savory chicken and creamy dressing perfectly.
Chopped celery: Delivers a refreshing, crisp bite to each forkful.
Toasted pecans: Nutty, warm, and toasty—these provide richness and that signature fall crunch.
Dried cranberries: Bring a tangy sweetness that echoes classic autumn flavors.
Mayonnaise: Creamy binder that steers the whole salad toward comfort-food territory.
Dijon mustard: Adds zest and a subtle kick, keeping the dressing lively.
Apple cider vinegar: Infuses a gentle tartness and highlights the fruitiness of the apples and grapes.
Salt and black pepper: Essential for seasoning and balancing all the flavors.
Fresh thyme or parsley (optional): Sprinkle on top for a graceful, herby finish.

How to Make Fall Chicken Salad

Step 1: Whisk Together the Dressing

In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Whisk everything together until the dressing is smooth and totally blended—this is the creamy backdrop that brings every ingredient together.

Step 2: Prepare the Fruits and Veggies

Dice your apple (leave the peel on for color and texture), halve the grapes, and chop the celery. Take a moment to toast the pecans in a dry skillet over medium-low heat for just a few minutes. This unlocks so much extra flavor! Once everything’s chopped and ready, you’re set.

Step 3: Combine Everything

Add the cooked chicken, diced apple, halved grapes, chopped celery, toasted pecans, and dried cranberries to the bowl with your dressing. Gently stir until all the ingredients are beautifully coated in that creamy, tangy sauce.

Step 4: Taste and Adjust

Here’s where you get to personalize your Fall Chicken Salad. Taste a little and tweak the seasoning if needed—more salt, a pinch of pepper, even an extra splash of vinegar if you love a little extra tang.

Step 5: Chill Before Serving

Pop your salad in the fridge for at least 30 minutes before serving. This little pause is magic—the flavors meld fabulously and each bite will taste even better.

How to Serve Fall Chicken Salad

Garnishes

A handful of chopped fresh parsley or thyme sprinkled on top adds not only color but a fresh pop of herbaceous flavor. Extra pecans for crunch or a few thin apple slices make the dish look especially inviting.

Side Dishes

This Fall Chicken Salad loves to be paired with simple sides: think warm crusty bread, a mug of butternut squash soup, or a crisp green salad. These combinations round out the meal for lunch or a light dinner you’ll crave all season.

Creative Ways to Present

Serve on a bed of mixed greens for a beautiful salad bowl, pile it into a fresh croissant, or stuff it inside a wrap for a handy lunch. For a lower-carb option, scoop your chicken salad into halved avocado or lettuce cups—so much fun and endlessly adaptable!

Make Ahead and Storage

Storing Leftovers

Store any leftover Fall Chicken Salad in an airtight container in the refrigerator. It will stay fresh and tasty for up to three days—and some say it’s even better on day two after the flavors have mingled.

Freezing

While freezing is not ideal for this salad (the dressing and apples may separate or get watery), you can freeze the cooked, shredded chicken ahead of time. When ready, thaw and mix with the fresh ingredients.

Reheating

No reheating needed for Fall Chicken Salad! It’s meant to be enjoyed cold or at room temperature, straight from the fridge. Perfect for quick lunches or grab-and-go meals.

FAQs

Can I make Fall Chicken Salad dairy-free?

Absolutely! Just use your favorite dairy-free mayonnaise and double-check your mustard and vinegar to ensure they’re dairy-free, too. The salad’s wonderful creaminess and flavor still shine through.

Is it possible to make this salad ahead for meal prep?

Yes, it’s a fabulous make-ahead recipe. Prepare the salad up to two days in advance and store it in the refrigerator—just wait to add any fresh garnishes until right before serving for best texture and color.

What kind of chicken works best for this recipe?

Skinless, boneless chicken breast is classic, but leftover roasted or rotisserie chicken also works perfectly. The key is to shred or chop it so every forkful blends with all the goodies.

I don’t have pecans—can I use something else?

Definitely! Chopped toasted walnuts or almonds substitute beautifully for pecans. If you need a nut-free version, try roasted sunflower seeds for crunch.

How can I lighten up the dressing?

For a lighter Fall Chicken Salad, swap half (or all) of the mayo for plain Greek yogurt. You’ll get the same creamy texture with extra tang and a boost of protein.

Final Thoughts

Every bite of this Fall Chicken Salad tastes like the coziest days of autumn—crisp, sweet, and a little bit nostalgic. Give it a try and let yourself fall in love with those gorgeous seasonal flavors. Ready to make it your new favorite lunch?

Fall Chicken Salad Recipe

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4.5 from 30 reviews

Author: admin
Total Time: 15 minutes (plus chill time)
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Fall Chicken Salad is a delightful blend of tender chicken, crisp apples, sweet grapes, and crunchy pecans, all tossed in a creamy dressing with a hint of tangy Dijon mustard. Perfect for a light lunch or a refreshing dinner option.

Ingredients

Scale

For the Salad:

2 cups cooked chicken breast, shredded or chopped
1 crisp apple (such as Honeycrisp or Gala), diced
½ cup red grapes, halved
⅓ cup chopped celery
¼ cup chopped toasted pecans
2 tablespoons dried cranberries

For the Dressing:

½ cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon apple cider vinegar
Salt and black pepper to taste
Optional fresh thyme or parsley for garnish

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Instructions

In a large mixing bowl, prepare the dressing: Whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
Add ingredients: Add chicken, apple, grapes, celery, pecans, and cranberries to the bowl. Gently stir until coated in the dressing.
Adjust seasoning: Taste and adjust salt and pepper as needed.
Chill: Refrigerate for at least 30 minutes to allow flavors to meld.
Serve: Enjoy on a bed of greens, in a sandwich, or wrapped in lettuce leaves. Garnish with fresh herbs if desired.